TOASTED POUND CAKE WITH CITRUS CREAM
Provided by Giada De Laurentiis
Categories dessert
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the pound cake: Preheat the oven to 350 degrees F. Spray a baking pan with cooking spray. Arrange the pound cake in a single layer on the prepared pan. Brush with the melted butter and drizzle with honey. Bake for 7 to 8 minutes or until lightly golden. Set aside to cool for 10 minutes.
- For the citrus cream: In a medium bowl, using an electric hand mixer, beat all the ingredients together until stiff peaks form, about 1 minute.
- To assemble: Spoon the citrus-cream filling on the cooled pound cake slices. Top with orange segments and serve.
PEANUT BUTTER-CARAMEL POUND CAKE
Provided by Giada De Laurentiis
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
- In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.
BANANA POUND CAKE WITH CARAMEL GLAZE
Rich delectable Bundt® cake that won over the in-laws from the original banana cake they had used for years!
Provided by Swanee Speed
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 4h
Yield 14
Number Of Ingredients 18
Steps:
- Preheat an oven to 325 degrees F (165 degrees C). Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Grease and flour a fluted tube pan.
- Beat 1 cup of butter, shortening, 2 cups of brown sugar, and 1 cup of white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the bananas, followed by the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in 2 teaspoons of vanilla extract with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the pecans; mixing just enough to evenly combine. Pour the batter into prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 20 minutes.
- Meanwhile, prepare the glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 625.4 calories, Carbohydrate 70.8 g, Cholesterol 125.2 mg, Fat 36.5 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 16.5 g, Sodium 406.2 mg, Sugar 45.6 g
CARAMEL POUND CAKE
Very moist dense cake.
Provided by Judy Neary
Categories Desserts Cakes Pound Cake Recipes
Time 2h
Yield 14
Number Of Ingredients 15
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan.
- Cream together 1cup butter or margarine, shortening, brown sugar, and 1 cup white sugar. Add eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla.
- Sift 2 1/2 cups of the flour and baking powder. Add alternately with milk to the creamed mixture. Stir 1/2 cup flour with the chopped pecans, then fold into the batter. Pour into prepared pan.
- Bake in preheated oven for 60 to 90 minutes, or until a toothpick inserted into the center comes out clean. Let stand in pan 10 minutes, and then turn out onto a wire rack and cool completely.
- To Make Frosting: In a small saucepan, beat 1 cup brown sugar, 1 cup white sugar, butter or margarine, and milk together. Bring to a rolling boil, and cook for one minute. Remove from heat, and stir in vanilla. Cool, then beat until thickened. Add a little milk if it too thick. Spread on cake.
Nutrition Facts : Calories 743.2 calories, Carbohydrate 102.2 g, Cholesterol 122.7 mg, Fat 35.7 g, Fiber 1.5 g, Protein 7.2 g, SaturatedFat 16 g, Sodium 214.1 mg, Sugar 80.4 g
CARAMEL NUT POUND CAKE
My Aunt Sallie died at 103 years old. She was famous for her prize winning cakes at the Poultry Jubliee in North Carolina. This cake won First Place in the contest.
Provided by Seasoned Cook
Categories Dessert
Time 1h50m
Yield 18 serving(s)
Number Of Ingredients 15
Steps:
- Important: All ingredients must be at room temperature.
- Mix butter and Crisco.
- Add brown sugar, a little at a time, and beat well.
- Add white sugar and beat until fluffy.
- Add eggs one at a time.
- Add vanilla.
- Sift flour, salt and baking powder together.
- Add flour mixture alternately with milk. Fold in pecans.
- Pour into a greased tube cake pan.
- Bake at 325F for 1 1/2 hours.
- When cake comes out of oven, begin making frosting. (Frosting will harden if made first.)
- While cake is warm, pour frosting over cake.
- Frosting: Combine butter, brown sugar and milk in saucepan and cook 2 1/2 minutes after coming to a boil.
- Remove from heat.
- Add pecans and pour immediately over warm cake.
Nutrition Facts : Calories 542.7, Fat 29.7, SaturatedFat 12.9, Cholesterol 94.7, Sodium 253.9, Carbohydrate 66, Fiber 1.4, Sugar 48, Protein 5.5
TOASTED POUND CAKE WITH CASHEW CARAMEL SAUCE
this is a simple, delicious dessert. presentation can make it look like you've slaved all day, when in fact it took you less than 15 minutes! borrowed from planters.com
Provided by Melanie2590
Categories Dessert
Time 11m
Yield 16 serving(s)
Number Of Ingredients 4
Steps:
- Toast pound cake in toaster oven or conventional oven.
- Place caramels and milk in large microwavable bowl.
- Microwave on HIGH 3 - 3 1/2 minutes (or until caramels are completely melted and mixture is well blended), stirring after each minute.
- Stir cashews into caramel.
- Stir well before spooning 2 tablespoons over toasted pound cake.
- Eat quickly so noone else can get to it!
Nutrition Facts : Calories 224.4, Fat 8.6, SaturatedFat 3.6, Cholesterol 45.1, Sodium 184.3, Carbohydrate 35.3, Fiber 0.2, Sugar 20.9, Protein 3.5
CINNAMON-TOASTED POUND CAKE
This tasty dessert takes only minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 7
Steps:
- Heat broiler, with rack 4 inches from heat. In a small bowl, combine frozen strawberries, thawed, 1 tablespoon sugar, and fresh lemon juice. In another small bowl, combine 4 teaspoons sugar and ground cinnamon.
- On a baking sheet, place pound cake in a single layer. Brush one side with 1 tablespoon butter, room temperature; sprinkle with half the cinnamon-sugar mixture. Flip and repeat. Broil, flipping once, until golden, about 2 minutes per side. Serve with ice cream and strawberries.
Nutrition Facts : Calories 298 g, Fat 15 g, Fiber 2 g, Protein 3 g
BUTTERY POUND CAKE WITH SALTY CARAMEL GLAZE
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 15
Steps:
- Cake: Preheat the oven to 350 degrees and position a rack in the center of the oven. Butter the bottom and sides of a 9-by-5-inch loaf pan. Place a long piece of parchment paper in the bottom of the pan, letting the parchment extend up the two long sides of the pan and overhang slightly. (This will make it easy to remove the pound cake from the pan after it is baked.) Butter the parchment paper and dust with flour; remove any excess flour.
- Whisk together the flours, baking powder, and salt in a medium bowl.
- Beat the butter and granulated sugar on high speed until fluffy, 4 to 5 minutes, in the bowl of a stand mixer fitted with the paddle attachment.
- Add the vanilla and beat until incorporated, about 15 seconds. Scrape down the sides and bottom of the bowl.
- With the mixer on medium-low speed, add the eggs and the egg yolks, one at a time, beating for about 1 minute after each addition. Scrape down the sides and bottom of the bowl again and beat for 10 seconds. Turn the mixer to low speed and add the flour mixture in three parts, alternating with the cream, beginning and ending with the flour mixture.
- Transfer batter to prepared pan, smooth top with an offset spatula, and bake until a skewer inserted into the center comes out with a few moist crumbs, 55 to 65 minutes. (If top of cake begins to darken too much before it is done in the middle, tent pan with aluminum foil and continue baking.) Place pan on a cooling rack for 15 minutes. Using a small knife or offset spatula, gently loosen cake from sides of the pan, pull up on parchment paper to lift cake out of pan, and place it directly on cooling rack.
- Salty Caramel Glaze: Stir together the brown sugar, cream, and butter in a medium saucepan over low heat. When butter is half melted, increase heat to medium-high and bring mixture to a boil. Whisking constantly, boil mixture for 1 1/2 minutes. Remove from heat, whisk vigorously for 1 minute to release excess heat, and add 3/4 teaspoon fleur de sel. Let cool 5 minutes.
- Sift in 1/4 cup confectioners' sugar and whisk until combined. Continue adding confectioners' sugar, a tablespoon at a time, until the mixture is pourable and slightly thick (it will thicken more as it cools); you may not use all of the confectioners' sugar.
- Place cake on wire rack set over rimmed baking sheet covered in parchment (to catch the excess caramel). Use a bamboo skewer to poke holes in cake. Pour warm caramel glaze over cake to cover. Sprinkle evenly with remaining 1 teaspoon fleur de sel. Let cool 15 to 20 minutes before serving.
NUTTY CARAMEL ICE CREAM CAKE
We made this frozen treat for a family birthday party, and we received endless comments on it. It's truly fantastic! Be sure to try the recipe with other ice cream flavors.-Tina Stelzl, Waxhaw, North Carolina
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 servings.
Number Of Ingredients 7
Steps:
- Combine cookie crumbs and butter. Press 2 cups onto bottom of a greased 9-in. springform pan. Spoon half of ice cream into prepared pan. Freeze for 20 minutes. , Repeat layers with remaining cookie crumbs and ice cream. Spread with whipped topping. Sprinkle with almonds and toffee bits. Freeze, covered, overnight or until firm. May be frozen up to 2 months., To use frozen cake: Remove from freezer 10 minutes before serving. Drizzle with syrup.
Nutrition Facts : Calories 410 calories, Fat 28g fat (11g saturated fat), Cholesterol 37mg cholesterol, Sodium 232mg sodium, Carbohydrate 36g carbohydrate (19g sugars, Fiber 1g fiber), Protein 5g protein.
TOASTED POUND CAKE WITH NUTTY CARAMEL SAUCE
Want to turn a prepared pound cake into a company's-coming-level dessert? Here's what it'll take: caramels, some milk and a half cup of cashews.
Provided by My Food and Family
Categories Home
Time 10m
Yield 14 servings
Number Of Ingredients 4
Steps:
- Microwave caramels and milk in microwaveable bowl on HIGH 2-1/2 to 3 min. or until caramels are completely melted and mixture is well blended, stirring after each minute.
- Stir in nuts.
- Spoon 2 Tbsp. caramel sauce over each cake slice just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 220 mg, Carbohydrate 35 g, Fiber 0 g, Sugar 28 g, Protein 4 g
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